The thick skin of the ridgegourd along with its ridges are normally thrown away as trash by most of the people. Konkanis make use of it to prepare a mouth-watering, tasty and spicy Thambali/Chutney.This goes well with the meals, pej(rice kanji) and even with dosa/idli.

Ingredients:

ridgegourd skin along with its ridges-1 cup(cleaned and cut into small pieces),

corriander seeds-2tsps,

red chillies-4,

chana dal-1tsp,

urid dal-1tsp,

tamarind-a small avla size,

hing-1/4tsp,

a pinch of methi seeds,

salt to taste and

oil.

Method:

Soak tamarind in very little water.

Fry all the items, except the ridge gourd skin and salt.

Remove from the flame and transfer it to a small vessel.

In the same pan, fry the ridge gourd skin, using little oil for 5 mts on a low flame.

After it gets cooled, grind all the items together.

Add salt and mix. If required, add little water to bring it to the chutney consistency.

This chutney is prepared with the raw yam and is very simple to prepare and liked by all Konkanies. It is a delicacy amongst them. It is spicy and used in place of pickle with the meal. This dish does not require elaborate pre-planning as it can be prepared with the vegetable and the condiments that are available easily.

Ingredients:

yam – 200gs,

red chillies- 5,

hing -1/4tsp,

salt to taste,

mustard-1tsp,

tamarind – one small lemon size,

curry leaves and

coconut oil-2tsp.

Method:

Wash, peel and cut the yam into very small pieces.

Fry chillies in oil.

Soak tamarind in very little water for a few minutes.

Crush all the above items along with hing and salt to a course texture using a baby grinding stone or a grinding mixer.

This preparation is made from the locally available fully matured and ripe mango. During mango season, it is a part of the meal in the Konkani kitchen and can be prepared fast without any advance planning.